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I have two easy and good ones if it is something like round or sirloin.

Beef Tips and gravy

Cut beef ino bite size pieces
Put 4 cups beef broth into large pan
Place beef into the stock
Cook until fork tender
Add sliced mushrooms and cook for a couple of minutes
Make a roux out of butter and flour and cook until dark blonde
Pour the roux into the beef mixture until gravy is smooth and thick- salt and pepper to taste
Serve over rice or pasta

Beef Stroganoff

Cook beef and mushrooms as in the first recipe except add one bay leaf to the pot
Instead of roux, take out all but about 1/2 cup of broth
Add one container sour cream
Add one pint heavy cream
Stir together - salt and pepper to taste
When warm
Serve over rice or pasta

From My Grandmother’s old recipe box:

Beef Braised in Rosemary Wine Sauce

Prep: 10 min, Cook: 50 min.
•1-1/4 lbs. round or chuck steaks, cut across the grain into 1/2 inch thick slices
•2 Tbs. plus 2 tsp. olive oil
•3/4 onion, chopped
•2 bay leaves
•3/4 tsp. rosemary, crumbled, or 2 tsp. fresh, chopped
•2-3/4 whole cloves
•2/3 cup dry red wine or chicken stock
•2-3/4 tsp. tomato paste
•1 cup chicken stock

Season steak with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté beef 5 minutes per side or until brown. Using a slotted spoon, transfer beef to a platter and set aside. Sauté onion, bay leaves, rosemary and cloves in same skillet 7-8 minutes or until onion is tender. Stir in remaining ingredients. Bring to a boil, stirring with a wooden spoon to deglaze. Return beef and any juices to skillet. Stir to coat beef with sauce. Reduce heat to medium low. Cover and simmer 20 minutes. Using a slotted spoon, transfer beef to platter. Increase heat to medium high. Boil sauce 15 minutes or until thickened. Add juices from platter. Return beef to skillet and cook until just heated throughout.

Per serving: calories 407, fat 25.4g, 61% calories from fat, cholesterol 82mg, protein 32.0g, carbohydrates 4.6g, fiber 0.6g, sugar 2.6g, sodium 294mg, diet points 10.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 0.0, Lean meat: 4.8, Fat: 3.2, Sugar: 0.0, Very lean meat protein: 0.0

Asian Style Boneless Ribs

Ingredients

5lbs boneless pork ribs(often called country style)
2 medium onions, sliced
2 medium bell peppers, chopped in about 1/2 inch pieces
1 can crushed pineapple, undrained
4 cloves garlic
1/4 cup honey
2T hot mustard(or stone ground or brown)
1/4 cup rice vinegar
2t sesame oil
2t ginger, freshly grated(or sub 1t dry ginger)
1t red pepper flakes(adjust to your tolerance/liking)
1t Chinese 5 spice
1t celery seed, ground
2t ground mustard powder
2t ground coriander
2t ground cumin
sea salt and fresh ground pepper
sesame seeds to garnish(toasted) shopping list

How to make it

Spray slow cooker with no stick spray.
Place onions and bell pepper in bottom of slow cooker
Add meat and sprinkle with salt and pepper(a double layer of meat is fine, if needed)
In medium bowl combine rest of ingredients, mixing well
Pour over meat in slow cooker.
Cook on low 4-6 hours until meat is very tender.
Towards end of cooking, remove some of the liquid, if desired, and use it as part of the liquid to make rice
To serve, remove ribs with tongs and add pineapple/onion/pepper sauce using slotted spoon and top with toasted sesame seeds.
Footnote: This will yield a lot of liquid and some of it probably won’t be used

This may not be the prettiest dish, but it’s so easy and something different than the usual BBQ sauce for boneless ribs. Done this way the meat just melts in your mouth. Great served with Jasmine rice cooked in some of the liquid from the slow cooker, and topped with a lil of the sauce.

One of my family’s favorites is to slice the meat thinly and marinate it in our favorite stir fry sauce for an hour or more. Then stir fry it with your favorite vegetables and serve it over rice. (This works well for any meat not just Beef. I use this same method for chicken, pork, and even shrimp Stir Fry’s.)

Since I make a huge amount at at time for a family of 5, I stir fry each veggie separately in a small amount of oil and then set them aside in a large bowl, slightly under cooking them. I then stir fry the meat last in batches and set it aside until I have finished stir frying everything. The trick to a good stir fry is to not overload your wok or frying pan by trying to stir fry too much at once. Then I throw it all back in the wok together and stir fry it for a minute or two more to finish everything off and bring it all up to temp and get the flavor of the stir fry sauce flavoring everything. I serve it with White or Brown Rice.

My family likes things like onions, celery, carrots, musrooms, zucchini and or yellow squash, baby corn, green beans, sugar snap peas,and cabbage for the most part so I use any combination of vegetables I have on hand. Some of us also like broccoli, brussles sprouts, peas, or even cauliflower. With a stir fry you can easily tailor it to your own choice of ingredients depending on what you like, what is in season or looks good at the store, or what you have on hand.

If there are any leftovers I put them in pint freezer containers or zip loc bags and throw them in the freezer or fridge. When my kids or I want to make a quick lunch of ramen noodles, we add a packet of leftover stir fry to the noodles as we are cooking them. We then end up with a really hearty and filling meal. My hubby even eats this once in a while now for lunch too, after tasting our ramen noodles fixed in this manner and as he put it, “Wow this takes ramen noodles to a whole new and wonderful level.”

Other ideas for your meat might be Beef Stroganoff served over egg noodles, a hearty Beef Stew served with Biscuits, a Beef Chili with or without beans served with corn bread, or even a Beef Burgundy with mushrooms and onions served over rice or pasta and a side of your favorite veggie.